Keto Minty Raspberry Lime Fat Bombs Recipe
- 1/3 cup coconut oil
- 1/4 cup cream cheese, at room temperature
- 1/3 cup almond butter
- 2oz frozen raspberries, thawed and well-mashed with a fork
- 1 tablespoon lime zest
- ¼ teaspoon ground ginger
- 2 teaspoons erithrytol, powdered in a spice/coffee grinder
- Pinch of Himalayan pink sea salt
- 20 drops liquid stevia
- ¼ teaspoon mint extract
- 1 tablespoon lime juice
Whisk in all the in a small sauce pan, melt the coconut oil and over low heat, stirring regularly. At your stove’s lowest heat setting, whisk in the remaining ingredients (except lemon zest and juice) until fully incorporated. It takes a bit of work, but it will eventually become one consistent mixture. You may want to take it on and off the heat while you whisk to keep from overheating. Remove from heat and whisk in lime juice.
Pour mixture into a pyrex measuring cup. Sprinkle lime zest into each mould cavity then pour the cheese mixture into them. Freeze for at least 4 hours (overnight is best). Makes 15 small fat bombs (using this silicon mould).).
Did you give this keto minty raspberry lime fat bomb recipe a try? Whichever one you made, let me know how it went in the comments. Or if you share any pics on Instagram, please tag me so I can see your creation. Enjoy! :)